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Chinese herbs with Berberine. The active ingredient is noted to have the effect of triggering the "browning" of white fat. Dr Wong's research team at HKU will look into its relation with Zfp516 protein. 

A new study initiated in 2006 and co-developed by Research Assistant Professor Dr Roger Wong Hoi-fung of the Department of Chemistry at the University of Hong Kong (HKU) and a resaerch team at the University of California, Berkeley, has identified a newly discovered protein, which is increased by cold exposure, critical for the conversion of white fat to brown fat that generates heat.  This study was published in the January issue of journal “Molecular Cell”.

The protein discovered by the team is a fat-burning gene which can trigger the process of “browning” the majority of fat, i.e. white fat that stores excess energy in our bodies, to resist cold and lose weight. Transgenic mice with higher levels of the Zfp516 protein gained 30 percent less weight than counterparts when fed on a high-fat diet.  By activating this protein through potential drugs in the future, one could end up with more brown fat without chilling and lose weight without exercising.